I am doing another of my wine dinners and I had an FX Sauv Blanc a few months ago and loved it. I want this group to experience it. The dinner will be food and wines from Italy, Germany and France. I will serve the all foods with the wine of the area. What food would pair with it? I was thinking of a hearty Potato, leek, bacon soup. Other wines will be a Prosecco, Amarone, Valpoilcella Ripaso, Vin Santo or Barsac, and a Pouilly Fume. Thank you in advance for all your help. I am really stuck on this one. Most of my tasters are not foodies and will not enjoy alot of the wild different foods of the Wachau. Simple, straight up will be better.

FX Sauv blanc is pretty similiar to other sbs except a little more body and oomph. Whatever you think would go well with any sb will fit the bill. Any dish that is spicy (hot) usually needs a wine with a little residual sugar for balance.

I didn't know FX even made a SB, the only Austrian SBs I've had were Styrian (does everyone use the English term Sauvignon Blanc? or is there a Germanic name, like Grauburgunder -Pinot Gris, Weissburgunder= Pinot Blanc , Spatburgunder = Pinot Noir).But based on Lou's description I'd say this clam/udon/lemongrass dish would go well, I served with a flight of Dagueneau, Cotat, and LAville Haut Brion, and liked the pairinghttp://www.foodnetwork.com/recipes/ming ... index.html

Sauvignon Blanc has been grown in Germany for centuries. It used to be known as Muscat Silvaner (which sort of makes sense if you think about it.) Today, it is always labelled as Sauvignon Blanc. As you mentioned, Austrian Styria makes some good wines (I just had the 2007 Tement Zieregg Sauvignon Blanc on Friday -a bit reductive and disjointed right now FWIW.) Anyway, it is popular right now in Germany as well, but I sense that said popularity is waning a bit.

Thanks Bill, I was just wondering if I was missing some SB because it was marketed under another name. Tement was one of the Styrian SBs I tried, though Sabathi (sp?) made best ones I tried (small sample).